Do you find your favorite cookies missing a nicotine sting? Smoke & Pickles: Recipes and Stories from a new Southern Kitchen fixes that for you, featuring a sugar cookie dough infused with cigar leaves and topped with a boiled down mixture of coconut, molasses, and tobacco water.
A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this milkshake from Smoke & Pickles combines two excellent recipes with a healthy helping of sorghum syrup.
If umami is the fifth flavor, smoke is the sixth. So says Edward Lee, owner of 610 Magnolia in Louisville, Kentucky, and author of Smoke & Pickles: Recipes and Stories from a new Southern Kitchen. Linking his Korean-American roots in Brooklyn to a sorghum and bourbon-fueled reinvention in the deep South, Lee's made "connections where others see contradictions" in food, cooking, and culture.
Rhubarb pie is a keenly seasonal dessert, memorable for both its flavor and summertime debut. Home Made Summer takes advantage of that with a recipe for a sweetly spiced pie starring the stalk, supported by a cast of nutmeg, cinnamon, orange zest and almond paste.
Jelly? For dessert? But of course. Forget boxed flavors; sparkling wine and elderflower syrup give this Home Made Summer dessert plenty of adult flavor.
Creamy, refreshing, tangy and sweet are key words for summer dessert. Home Made Summer combines them all into one cheesecake. Coconut and lime come together to make a unique cheesecake with a crunchy cookie crust.
Though Home Made Summer has plenty of recipes for drinks, only one has crossed into dessert territory. With chewy sweet bits of fig and that familiar taste of vermouth, this is a cocktail you can linger over—in a different way.
Unlike its sisters (the acclaimed Home Made and Home Made Winter), Home Made Summer was made to entertain. It's written as an homage to the summers van Boven and her husband have spent in Provence, surrounded by friends, family, and ludicrously fresh produce.
Fruit tarts are simple in concept, but not in execution. This recipe from Old School Comfort Food circumvents having to make tart dough and filling in favor of crisp tuile shells and macerated strawberries sandwiching spoonfuls of sour cream.
A messier version of the Hungarian seven-layer Dobos Torte, this cake combines the classic flavors of chocolate and caramel, suspending them between moist layers of yellow cake. Old School Comfort Food gives the recipe.
Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once.
Old School Comfort Food: The Way I Learned To Cook is the tangible product of a lifetime of experiments, effort, and discovery. From cutting her teeth under chef Larry Forgione, to Guy Savoy and Daniel Boulud's kitchens, to teaching at the Culinary Institute, and running the show at Butter, chef Guarnaschelli has played the role of student and teacher, consumer and chef. These recipes represent some of that journey.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème and drizzled with just-warm caramel sauce.
Chocolate, vanilla, coconut, and meringue all come together to make these dome from La Boulange Cookbook: Cafe Cooking at Home
Named after the reading glasses they resemble, these lunettes from La Boulange Cookbook: Cafe Cooking at Home boast two kinds of jam between crumbly cookie squares.
If you've had your fill of dainty pastel melt-in-your-mouth jam sandwich cookies, these macarons from La Boulange: Cafe Cooking at Home are a rustic breath of fresh air, composed of nothing more complicated than hazelnut or almond meal, egg whites, and sugar.
In 1999, Pascal Rigo opened his first San Francisco bakery and called it La Boulange. 14 years later, Rigo has an outlet in almost every neighborhood of San Francisco, plus cafes in Marin County and the East Bay. In La Boulange Bakery: Cafe Cooking At Home, Rigo's second cookbook, he shares recipes from this Bay Area favorite.
In reality, Boston Cream Pie is not actually a pie. But with a pastry cream middle and two healthy slabs of vanilla cake dripping with chocolate ganache, is anyone really paying attention to the name? Mad Hungry Cravings has a recipe for this classic sweet.
Quit pretending the muffin-shaped cake you picked up this morning is doing you any nutritional favors, and try these date walnut muffins from Mad Hungry Cravings. Whole wheat flour makes them filling, dates make them sweet. Add walnuts for crunch and you're good to go.
Like pound cake, but lighter, this Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.
There's a chocolate chip cookie recipe for every day of the year. But adding banana makes these crispy, chocolate-studded treats something special. If you're the kind that adds chocolate chips to your banana bread, this is the cookie for you.
Introducing Mad Hungry Cravings, a book that's as much a food guide as it is a collection of recipes. In her matter-of-fact way, Lucinda explains the state of food today, and provides solutions to overcoming fast-food reliance, from stocking the pantry to making a killer Boston Cream Pie.
Proving that inspiration comes from the most interesting places, this recipe comes to Cookfight from New York Times fashion critic, Cathy Horyn. They are apparently a Swedish-American tradition from her hometown in Ohio. Traditional or not, they are a truly intriguing cookie, with a smoky sweetness that separates them from your standard 'snap.
Looking for something interesting to serve at your next cocktail party? Crunchy, juicy, salty-sweet and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats.
Emma Kobolakis hasn't favorited a post yet.